Public Recipe
Henry's Perfect Banana Nut Bread
Shared on 8/9/2025
Use very ripe bananas and brown butter for deep flavor. Avoid overmixing to keep the crumb tender.
Prep Time
15 minutes
Bake Time
60–65 minutes
Difficulty
beginner
Yield
1 loaf (12 slices)
quick bread
Ingredients
- Very ripe bananas, mashed — 400g (3–4 large)
- All-purpose flour — 280g (2¼ cups)
- Unsalted butter, melted (brown butter) — 115g (½ cup)
- Brown sugar, packed — 150g (¾ cup)
- Granulated sugar — 50g (¼ cup)
- Large egg, beaten — 1
- Vanilla extract — 8g (1½ tsp)
- Baking soda — 5g (1 tsp)
- Salt — 3g (½ tsp)
- Ground cinnamon — 2g (½ tsp)
- Walnuts, roughly chopped — 100g (¾ cup)
- Optional topping: walnuts 50g (⅓ cup), brown sugar 25g (2 Tbsp), butter 15g (1 Tbsp)
Instructions
1
Preheat oven to 350°F (175°C). Grease and parchment‑line a 9×5‑inch loaf pan.
2
Toast walnuts 5–7 minutes until fragrant; cool.
3
Mash bananas until mostly smooth. Brown the butter; cool slightly.
4
Whisk bananas with brown butter, brown sugar, granulated sugar, egg, and vanilla.
5
In a separate bowl whisk flour, baking soda, salt, and cinnamon.
6
Fold dry into wet just until no dry flour remains; do not overmix.
7
Fold in toasted walnuts (reserve some for topping if desired).
8
Pour into pan. Optional: mix topping and sprinkle over batter.
9
Bake 60–65 minutes until a toothpick has a few moist crumbs and internal temp is ~200°F (93°C).
10
Cool 10 minutes in pan, then lift out and cool completely before slicing.
Equipment
- 9×5‑inch loaf pan
- Large mixing bowl
- Medium bowl
- Kitchen scale
- Measuring cups and spoons
- Wire whisk
- Rubber spatula
- Wire cooling rack
Baker's Notes
Use very ripe bananas and brown butter for deep flavor. Avoid overmixing to keep the crumb tender.
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